We recommend Pink Lady apples, which don't discolor as quickly as other apples, for this fondue. Use your favorite apple, or a combination of a few varieties; just toss the apple wedges with 2 teaspoons lemon juice to prevent browning. Kirsch, a type of cherry brandy, traditionally finishes cheese fondues, but you can substitute white wine.
Its 5 star if you add Gruyere cheese with the Emmanthaler - Rub the pot first with raw garlic, and add the shredded cheeses slowly - I use 2/3 Gruyere as the flavor is nuttier and sharper. Serve with chopped veggies and summer sausages/salami/ meats.
Read Morethe recipe lacked flavor.. the texture was good but needed something more... if i make it again, i would probably mix some other variety of cheeses.
Read MoreThis is fantastic! I make it every year for a traditional fondue party. The key is to mix the flour and the cheese like the instructions tell you - then you don't get lumps! I have never found the wine taste to be overwhelming - perhaps I use a milder one? Anyway, we dip apples, veggies, summer sausage, and bread in our cheese fondue and love it.
Read MoreThis was just OK. My flour formed lumps that I was never able to whisk out. Let your liquid cool down a little before adding the cheese/flour mixture to avoid this. The wine was the overwhelming flavor of this dish, and I wish I'd added some herbs or something to help balance it out.
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